A comparative study of some chemical components of various milk samples in Yobe State, Nigeria

• Authors: Sabina Khanam
• Languages of publication: EN

Abstracts

EN

Milk is an important ingredient in our diet as it is very good source of calcium. This study was carried out to investigate the chemical components of milk samples collected from cow, camel and goat in Yobe State, Nigeria. Chemical components as moisture content, dry matter and ash content were determined. The generated data show that goat milk has the highest moisture content (88.41 ±0.20) and ash content (0.75 ±0.01), while Camel milk has lowest moisture content (84.73 ±0.22) and ash content. Dry matter is highest in camel milk (15.27 ±0.22) and lowest in goat milk (11.59 ±0.20).

Keywords

EN

camel; chemical components; cow; goat; milk

Discipline

• ANIMAL_SCIENCES: ANIMAL SCIENCES

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2019
• Volume: 23
• Pages: 104-109

Contributors

author

Sabina Khanam

• Department of Biological Sciences, Yobe State University, Damaturu, Nigeria

References

• [1] Agrawal PP, Swami SC, Beniwal R, Kochar DK, Sahani et al. (2003). Effect of camel milk on glycemic control, risk factors and diabetes quality of life in type-1 diabetes: a randomized prospective controlled study. J Camel Practice & Res 10: 45-50
• [2] Ahmad S, I Gaucher, F Rousseau, E Beaucher, M Piot, F Grongnet, and F Gaucheron (2008). Effects of acidification on physicochemical characteristics of buffalo milk: A comparison with cows milk. Food Chem. 106: 11-17
• [3] Pierluigi Caboni, Cristina Manis, Ignazio Ibba, Marino Contu, Valentina Coroneo, Paola Scano. Compositional profile of ovine milk with a high somatic cell count: A metabolomics approach. International Dairy Journal Volume 69, June 2017, Pages 33-39
• [4] Claeys WL, C Verraes, S Cardoen, JB De Block, A Huyghebaert, K Raes et al., (2014). Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits, Food Control, Vol. 42, 188-201
• [5] Eddleman H., (1999). Study of the lactoperoxidase system and its functions. President, Indiana Biolab, 14045 Huff St., Palmyra, pp: 112-115.
• [6] Elamin F M and Wilcox C J (1992). Milk composition of Majaheim Camels. Journal of Dairy Science Vol. 75, No. 11, 3155-3157
• [7] Gorban AMS, Izzeldin OM (1997). Mineral content of camel milk and colostrum. J Dairy Res 64: 471-474
• [8] Hashim IB (2002). Acceptance of camel milk among elementary school students in Al Ain city, United Arab Emirates. Emir. J Agric Sci 14: 54-59
• [9] Heeschen WH (1994). Introduction. In: Monograph on the significance of pathogenic microorganisms in raw milk. International Dairy Federation, Brussels pp. 8-11.
• [10] ICAR, Indian Council for Agricultural Research (1981). A Handbook of Animal Husbandry. Edited by SHRI. P.J. Joseph for the Indian Council for Agricultural Research, New Delhi. Pg. 99.
• [11] Imran M, Khan H, Hassan SS, Khan R (2008). Physicochemical characteristics of various milk samples available in Pakistan. J Zhejiang Univ Sci B 9: 546-551
• [12] Khanna ND and Rai AK (1993). Milk production potential of Indian Camel. Asian Livestock 18: 19-21
• [13] Kittivachra, RR, R Sanguandeekul, R Sakulbumrungsil, and P Phongphanphanee (2007). Factors affecting lactose quantity in raw milk. Songklanakarin J. Sci. Technol. 29: 937-943
• [14] Knoess KH (1977). The camel as a meat and milk animal. World Anim. Rev. 22: 3-8
• [15] Kouniba A, Berrada M, Zahar M and Bengoumi M (2005). Composition and heat stability of Moroccon camel milk. Journal of Camel Practice and Research 12: 105-110
• [16] Magjeed NA (2005). Corrective effect of milk camel on some cancer biomarkers in blood of rats intoxicated with aflatoxin B1. J Saudi Chem Society 9: 253-263
• [17] Mestawet TA, Girma A, Ldnry T, Devold TG, Narvhus JA, Vegarud GE (2012). Milk production, composition and variation at different lactation stages of four goat breeds in Ethiopia. Small Ruminant Res. 105: 176-181
• [18] Roadhouse, CL. and JL Henderson (1950). The Market Milk Industry. 2nd Edn. Magraw Hill Brok Company, pp: 41-42.
• [19] Sankhla AK, Gupta MP, Aarti and Dashora PK (2000). Proximate composition and physicochemical characteristics of camel milk produced in South Rajasthan, Indian Journal of Dairy Science 53: 61-63
• [20] Schuhmacher M, Borques AM, Domingo LJ, Carbella J (1991). Dietary intake of lead and cadmium from foods in Tarragona Province, Spain. Bulletin of Environmental Contamination and Toxicology 46: 320-328
• [21] Sela S, Pinto R, Merin U and Rosen B (2003). Thermal inactivation of Escherichia coli in camel milk. Journal of Food Protection 66: 1708-1711
• [22] Shabo Y, Barzel R, Margaulis M, Yagil R (2005). Camel milk for food allergies in children. Immunology and Allergy 7: 796-798
• [23] Yagil R and Etzion Z (1980). Effect of drought condition on the quality of camel milk. J. of dairy Res. 47: 159-166

• Document Type: article